"Meaty" Eggplant Lasagna & Shrimp Stuffed Peppers
1 Package of morning star crumbles
1 Package of Vegan Mozzarella Cheese
2 medium size Eggplants
1 can 24 oz Crushed Tomatoes
1 Tablespoon of garlic powder
1 tablespoon of complete seasoning 1 tablespoon of salt 2 cups of vegan ricotta cheese 1/4 cup of parsley 1 large sweet onion (chopped ) 3 cloves of garlic ( chopped) 2 cups of spinach ( chopped ) 1 box of whole wheat lasagna pasta Olive oil
Preheat oven at 350 degrees
Peel both eggplants and then slice lengthwise into thick strips
Using a baking sheet pan place eggplant down and sprinkle salt on each eggplant to allow moisture to be released for 15 minutes. I’ve found that if you skip this step , it causes the all the moisture to be released while cooking, causing it to be too mushy .
Next , chop your onions and garlic and set aside .
Grab a dry napkin and firmly press down on the eggplants allowing all the moisture into the napkin .
After thoroughly drying , drizzle olive oil on each eggplant and place in the over for 15 minutes to roast .
Remove the eggplant from the oven and set aside
In a large sauce pan on medium high heat , lightly coat the pan with olive oil ( about a cap full) and toss in onions and garlic allowing to cook until soften
Add the morning star crumbles and mix into onion/garlic combo .
Add garlic powder , complete seasoning and stir
Pour in the entire can of crushed tomatoes allowing the mixture to begin to boil and then turn the heat down to a simmer for about 10 minutes
Stir in your chopped spinach
Meanwhile grab a medium size casserole or deep baking dish to build your lasagna.
Turn the heat off on the “meat” sauce and place on a heat resistent surface
Get all your toppings in formation to build your lasagna
Your first layer will be the lasagna pasta ( enough to cover bottom of pan , ricotta cheese , “meat” sauce , mozzarella cheese
Next layer , you will place the strips of eggplant , ricotta cheese , “meat” sauce , mozzarella cheese
Repeat eggplant layers two or 3 more times depending on how deep the dish is
Top layer will be the lasagna pasta , ricotta cheese, “meat” sauce and mozzarella completely covering the top layer
Place in center of the oven for 45 minutes at 350
Remove from oven and let cool for 15 minutes before serving ! Garnish with parsley and enjoy !!!
Red, green, yellow pepper
1lb Shrimp - Cleaned, peeled, deveined
Pepper jack, Colby, American cheese
Honey garlic seasoning
Red pepper flakes
1 can of traditional prego sauce
Bring 2 1/4 cups water to boil
Add salt, pepper and butter (2 tbsp) to boiling water
Add 1 cup of rice to boiling water
Reduce heat (medium-low) and let simmer for 20 minutes.
Remove from heat and let stand for 5 minutes before serving
Pre-heat oven to 350 degrees Fahrenheit
Place pan over medium high heat
Add one tbsp of EVOO (extra virgin olive oil)
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
Add peppers to pan, rotate every minute until brown all sides.
Salt, pepper to taste, remove from heat.
In a large skillet, melt a few tablespoons butter. Add the shrimp and cook for 1 to 2 minutes per side, until opaque and cooked through, turning with tongs.
While cooking add: honey garlic, salt, pepper, red pepper flakes and garlic powder to taste. Remove from heat.
Add cheese, shrimp and tomato sauce to each pepper.
Place peppers in preheated oven for 20 minutes, serve IMMEDIATELY lol